Chicken Cordon Bleu

Equipment

• Plastic wrap or zip-top bags
• Meat mallet or rolling pin
• Toothpicks or skewers
• Three shallow bowls or pie plates
• Large skillet (12-inch) with lid
• Instant-read thermometer
• Wire rack and baking sheet

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
• 8 thin slices deli ham (about 4 oz / 115 g total)
• 4 slices Swiss cheese (about 4 oz / 115 g), or 1 cup shredded Gruyère
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder

For the Breading Station

• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 1½ cups panko breadcrumbs
• ½ cup fine dry breadcrumbs
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper

For Cooking

• ¼ cup vegetable oil, for pan-frying
• 2 tbsp unsalted butter

For the Pan Sauce (Optional)

• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• ¾ cup chicken broth
• ¼ cup heavy cream
• 1 tsp Dijon mustard
• Salt and pepper, to taste

For Garnish

• Fresh chopped parsley
• Lemon wedges

Instructions

Step 1: Prepare the Chicken (10 minutes | Intensity: Medium)

1. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or the flat side of a rolling pin, pound each breast to an even ¼-inch (6 mm) thickness. Work from the center outward, using firm but controlled strokes. Don’t pound too aggressively or you’ll tear the meat. You want each piece to be roughly 8 inches long and 6 inches wide.
2. Pat the flattened cutlets dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and onion powder. Let them rest at room temperature for 10 minutes while you set up your workstation.

Step 2: Layer and Roll (8 minutes | Intensity: Low)

1. Lay one chicken cutlet flat on a clean work surface. Place 2 slices of ham on top, leaving a ½-inch border around the edges. Top the ham with 1 slice of Swiss cheese (or ¼ cup shredded). Starting from the short end, roll the chicken up tightly, tucking in the sides as you go to keep the filling contained.
2. Secure the roll with 2–3 toothpicks, piercing all the way through so the seam stays closed. Repeat with the remaining chicken breasts. If any cheese pokes out, simply push it back in.

Step 3: Chill the Rolls (30 minutes | Intensity: None)

1. Place the rolled chicken on a plate, cover loosely with plastic wrap, and refrigerate for at least 30 minutes. This step is essential — it firms up the cheese and helps the rolls hold their shape during breading and frying. If you’re short on time, 15 minutes in the freezer will do in a pinch.

Step 4: Set Up the Breading Station (5 minutes | Intensity: Low)

1. Set out three shallow bowls. In the first, whisk together the flour with a pinch of salt and pepper. In the second, beat the eggs with the Dijon mustard until smooth. In the third, combine the panko, fine breadcrumbs, paprika, salt, and pepper.

Step 5: Bread the Chicken (8 minutes | Intensity: Low)

1. Working with one roll at a time, dredge it in the flour, shaking off the excess. Dip it into the egg mixture, turning to coat evenly. Finally, press it into the breadcrumb mixture, patting firmly so the crumbs adhere in a thick, even layer. Pay special attention to the ends, where the cheese is most likely to escape. Set the breaded rolls on a wire rack and let them rest for 5 minutes while you heat the oil. This brief rest helps the coating set.

Step 6: Pan-Fry the Chicken (12–14 minutes | Intensity: Medium-High)

1. Heat the vegetable oil and butter in a large skillet over medium-high heat (375°F / 190°C) . The butter should sizzle gently when a breadcrumb is dropped in. Carefully place the chicken rolls seam-side down in the skillet, leaving space between them. Do not crowd the pan — cook in batches if necessary.
2. Fry for 3–4 minutes per side , turning gently with tongs, until the coating is deep golden brown on all sides. Use an instant-read thermometer to check the internal temperature; it should read 165°F (74°C) . If the crust is browning too quickly, reduce the heat to medium. If the chicken is browning too slowly, increase to high.

Step 7: Rest and Make the Pan Sauce (5 minutes | Intensity: Low-Medium)

1. Transfer the cooked rolls to a wire rack set over a baking sheet. Let them rest for 5 minutes — this allows the juices to redistribute and the cheese to settle.
2. While the chicken rests, make the optional pan sauce. Pour off excess fat from the skillet, leaving about 1 tablespoon. Add the butter and flour, whisking over medium heat for 1 minute until lightly browned. Pour in the chicken broth, scraping up the browned bits with a wooden spoon. Simmer for 2 minutes, then stir in the cream and Dijon mustard. Season with salt and pepper. Cook for 1 more minute until slightly thickened.

Step 8: Serve (2 minutes | Intensity: Low)

1. Remove the toothpicks from the chicken rolls. Slice each roll crosswise into ½-inch medallions, or serve whole. Arrange on plates, spoon the pan sauce over the top, and garnish with fresh parsley and a lemon wedge. Serve immediately.

Nutrition

Calories: 620 kcal · Protein: 52 g · Fat: 32 g · Carbohydrates: 28 g Dietary · Saturated Fat: 12 g · Fiber: 1 g · Sugar: 2 g · Sodium: 980 mg